Name: Cornbread and Sausage Stuffing
Prep time: 45 min
Cook time: 45 min
Yield: 24
Ingredients: Corn bread mix - 1 (12 ounce) package; Sausage, cooked and drained - 1 pound; Butter - 1 tablespoon; Chopped onion - ¾ cup; Celery, chopped - 3 stalks; Dried thyme - 1 teaspoon; Ground sage - 2 teaspoons; Garlic powder - 1 teaspoon; Salt - 1 teaspoon; Ground black pepper - ¼ teaspoon; Vegetable broth - 1 cup

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Cornbread and Sausage Stuffing

1. Corn bread mix - 1 (12 ounce) package

2. Sausage, cooked and drained - 1 pound

3. Butter - 1 tablespoon

4. Chopped onion - ¾ cup

5. Celery, chopped - 3 stalks

6. Dried thyme - 1 teaspoon

7. Ground sage - 2 teaspoons

8. Garlic powder - 1 teaspoon

9. Salt - 1 teaspoon

10. Ground black pepper - ¼ teaspoon

11. Vegetable broth - 1 cup

How to cook deliciously - Cornbread and Sausage Stuffing

1. Stage

One to two days ahead, make one pan of cornbread according to the box instructions. Let this sit out overnight and get a firm (almost hard) crust.

2. Stage

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside.

3. Stage

In a skillet, cook onion and celery in butter until soft. Remove from heat, allow to cool.

4. Stage

In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, garlic powder, salt and pepper. Mix well.

5. Stage

In 1/4 cup increments, add chicken or vegetable broth to stuffing mixture. Toss gently until evenly moist. Loosely stuff in fowl or casserole dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until heated to 160 degrees F (70 degrees C).